• Before starting, wash and dry all produce.
• Lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F).
• Core, then halve pepper.
• Remove any brown spots from potatoes, then halve lengthwise (quarter if potatoes are large). To a medium bowl, add potatoes, peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper and toss to combine.  
• On one side of the grill, arrange potatoes. Close lid and grill for 16-20 min, flipping occasionally, until tender. (TIP: If potatoes char too much, move to a cool part of the grill!)
• To the other side of the grill, add peppers. Close lid and grill for 4-5 min, flipping occasionally, until tender. 
• Once tender, return peppers to the same bowl, then set aside in the fridge. 

• Meanwhile, thinly slice chives.
• To a large bowl, add mayo, mustard and 2 tsp (4 tsp) sugar. Whisk to combine. Season with salt and pepper.
• To the bowl, add half the chives, then stir to combine. Set aside in the fridge.

• To a small bowl, add maple syrup and 1/2 tsp (1 tsp) chipotle powder. Stir to combine.
• Pat chicken dry with paper towels, cut into 1-inch wide strips.
• Season chicken with Applewood Smoke Spice, salt and pepper. Brush chicken with 1 tsp (2 tsp) oil.

• Add chicken to the grill, then close lid and grill for 2-4 per side, until chicken is cooked through.** 
• Once cooked through, brush maple-chipotle sauce over the chicken. Cook until sauce thickens slightly, 30 sec. Flip chicken and repeat on the other side. 
• Transfer chicken to a plate and cover to keep warm. 

• Cut potatoes into 1-inch pieces. 
• Cut peppers into 1/2-inch pieces. 
• To the bowl with chive dressing, add potatoes and peppers, then stir to combine.

• Slice grilled chicken.
• Divide creamy potato salad and chicken between plates.
• Sprinkle remaining chives over chicken. 

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.